Ok folks. I'm tired of researching and looking at awesome photos of smoked brisket.Going try my hand at smoking a packer this weekend . Never done one before. Picked up a 14 lb prime packer from Costco. Plan on smoking it on my pellet.I did a 6lb flat here a couple months ago. I rubbed it with 50/50 ksalt and black pepper the night before and before putting in smoker injected with Bludawgs bovine necter. The flat came out very moist and tender and had great flavor except......I think I applied to much rub. The bark was rather salty. I was ok with it but I'm a salt junky. My wife ended up cutting off the bark on her slices. It was just the bark that was too salty.I don't want to have this issue on this weekends smoke. Is it possible too apply too much rub ?On the flat I put on the rub till it wouldn't hold anymore.

I've been threatened by The Brisket Mafia never to try another Brisket but if I do it will be by the Recipe that I sent to your PMs.Good Luck with the Packer,

OUP

Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

by putting the rub on the night beforeyou dry brined the meatthat doesn't work with beefyou can add the rub the night before if you leave out the salt & pepperdon't add the S&P until just before you put it on

It is possible to over rub, IMHO. Did some comp ribs a while back that ended up tasting like a Morton Salt mine. Have since backed off. Never had a problem rubbing up beef the night before a cook, just didn't cake it on.

BE WELL, BUT NOT DONEHank: "Do you know how to start a man's heart with a downed power line?" Bobby: "No."Hank: "Well, there's really no wrong way to do it."

Sorry gentlemen but I have to disagree a bit here! It is more likely possible to over-salt than over-rub. A generous application of rub is recommended for any 'que but be mindful of your salt content. Especially if you're using Kosher salt (or any other course salt for that matter). When I use kosher salt, I cut what it calls for by half (if it hasn't been adjusted for kosher in the recipe).

Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

Well at this point I would have to say I be oh for 2 on brisket Although it had ok flavor....I cut way back on salt after my first go round with a flat....its was tender but...was dry. When I cut it after resting there was no juice.I probably over cooked it. When IT got to 195 in the thickest part of the flat just below the point I probed it and yes it felt like a hot knife through butter.!It went in so easy I figured I must have probed through a fat deposit. Then I probed out towards the end of the flat and it still had some resistance. Kept checking every 5 degrees. The thin end of the flat never did probe easy. I finally took it off at 208 IT in thickest part of flat...let it vent un wrapped for about 20 minutes, wrapped back up in foil and set in a cooler and sliced up a couple hours later.

If you've only "botched" 2 briskets, don't lose hope! It takes some patience and practice. I destroyed 6 briskets (on the smoker) before I nailed my first homerun. Now, it's no problem at all. You'll get it!

I ain't ready to call it quits yet. Wife says I'm too darn fussy. Her and our quests said it was good but in MHO it was far from over the top. I sliced up the point and served that off to the sides of the sliced flat. Got to say the pieces of the point where gone in a hurry. The point was much better then the flat slices.When you'll probe for tenderness do you probe just in the thickest part of the flat ?

I ain't ready to call it quits yet. Wife says I'm too darn fussy. Her and our quests said it was good but in MHO it was far from over the top. I sliced up the point and served that off to the sides of the sliced flat. Got to say the pieces of the point where gone in a hurry. The point was much better then the flat slices.When you'll probe for tenderness do you probe just in the thickest part of the flat ?

ThanksBill

Yes probe the flat. I rarely probe the point. When the flat is done your point will be too.

my guess would be that you didn't finish cooking it. Dry but fairly tender usually indicated not done yet, I cooked over 4 years competition before i finally figured it out that I hadn't really completely finished cooking any of my briskets. The probing with the thermo just doesn't work for me. I have to poke with my finger and i'm looking for the jello giggle. its not unusual for my briskets to be at 210 - 211 when I pull them. Almost fall apart tender and moist. Its counter intuitive but once you get it, brisket gets much easier and consistent. IMHO

I didnt figure it out all by myself either. The light bulb started lighting up after reading a post on here that said something like, " you cannot cook a brisket to doneness by simply time and tempature. . Bludawg maybe?